Special equipment: a 9-inch tart pan with a removable bottom; pie weights or raw rice

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Preparation

Preheat oven to 375°F.

If necessary, roll out dough on a lightly floured surface into an 11-inch round and fit into tart pan. Trim excess dough, leaving a 1/2-inch overhang, then fold overhang inward and press against side of pan to reinforce edge. Lightly prick bottom and sides with a fork.

Line tart shell with foil and fill with pie weights. Bake in middle of oven until pastry is pale golden around rim, about 20 minutes. Carefully remove weights and foil and bake until golden all over, 8 to 10 minutes more. Cool in pan on a rack.

While tart shell is baking, heat 2 tablespoons oil in a 12-inch heavy skillet over moderate heat, then cook onion with salt and black pepper to taste, stirring frequently, until golden brown, 15 to 20 minutes.

Preheat broiler.

Spread onion over bottom of tart shell and top with 1 rounded cup goat cheese. Arrange tomatoes, slightly overlapping, in concentric circles over cheese. Sprinkle with remaining cheese and salt and pepper to taste and drizzle with remaining tablespoon oil. Put foil over edge of crust (to prevent overbrowning).

Put tart pan on a baking sheet and broil tart about 7 inches from heat until cheese starts to brown slightly, 3 to 4 minutes.

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Recent Reviews

I have made this tart so many times and it is always a hit with family and friends. Definetly double the onions, as they do cook down, and I didn't have enought goat cheese last time I made it so I added mozzarella as well. Don't forget extra basil and foil the crust at the end.

A Cook from Long Island, NY /

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What is the problem with making the dish using the recipe given? Everybody
thinks they're "special"? There's the same problem with something as simple as Buffalo wings- people use BBQ sauce
or chipotle- change the blue cheese to
something else- that's all fine but you don't get to call them Buffalo wings.

adlerman from Boynton Beach, Fl. /

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I LOVE this recipe. I used leeks and much prefer them to the onions. And homemade pesto drizzled on top before serving is really nice too.

kirstenmg from Vancouver, BC /

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This is a beautiful dish! Great appetizer for anytime. I sprinkle a few pine nuts on top before broiling. This gives the pie a tasty crunch. And, don't forget to add minced garlic to the onion mixture!

eunibaby from Pittsburg, Kansas /

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Pretty easy and very tasty. A nice way to do something a little different with your summer tomatoes.
Looks pretty too, though mine fell apart a little when cut.